Red Meat and Brown Liquor Recipes

The classic New Orleans cocktail turned into a rye whiskey jelly shot with a bitters, absinthe, and lemon-sugar topping.

Created in New Orleans in the mid-1800s, the original Sazerac contained just sugar, bitters, and Cognac. It has since morphed into a combo of rye whiskey, bitters, and absinthe and was proclaimed New Orleans’s official cocktail by the Louisiana House of Representatives in 2008.... Read More